Kawlam is an ancient Thai dish made with sticky rice, beans, coconut milk, and sugar.
Gather some fresh, green, growing bamboo about 2″ diameter. Different sizes will work but, smaller bamboo means less cooking time as the mixture will dry out faster.
Cut the point just below a node, and the top of the cup would be just below the next node up!
Take care to leave the thin, papery membrane intact on the inside cavity of the bamboo. You will see why, later!
Cook the beans in water, alone.
Mix the cooked beans, and the soaked, uncooked rice in a bowl.
Build your fire about 10″ away from the bamboo. You do not want to burn your bamboo, or your dinner!
Take the bamboo containers out, taking care not to get burned! I use fireplace tongs, and welder’s gloves. Safety glasses are a good idea as well!
Using a log, or wooden mallet, crack open the bamboo by striking it at the node.
Remove your dinner!
You will see that it is encased within the thin film which you left inside the bamboo at the beginning!